Beetroot Chutney

Beetroots are rich in Vitamin C, magnesium, sodium and potassium. More frequently I prepare beetroot poriyal and this beetroot chutney. This chutney can be served as a side dish to Idli and Dosa. It also goes well with Curd Rice.  Please check below for step by step instructions and pictures for preparing South Indian Beetroot Chutney.











Preparation Time:     10 mins

Cook Time :                15 mins

Ready in :                   25 mins
Yields :                        3 servings 

Ingredients:
Table 1:

Oil	1 tsp
Mustard	1/4 tsp
Channa dal	1 tsp
Urad dal	1 tsp
Red chilly	3
Curry leaves	2
Salt
Coriander leaves chopped	1 stalk
Tamarind	1 tsp
Beetroot chopped	1 Cup

Table 2: For Tempering

Oil	1 tbsp
Mustard	1/4 tsp
Curry leaves	2
Urad dhal	1/2 tsp

Instructions:

• Heat oil in the pan and add mustard, channa dal and urad dhal and fry it till channa dal turn golden colour. Add tamarind, red chillies and curry leaves. Fry till raw smell goes off. Remove from stove.

• Cook beetroot by adding enough water till it turns soft and tender.

• Grind beetroot and other fried items in a blender/mixie to a smooth paste.
• Tempering: Heat oil in the pan and add mustard, curry leaves and urad dhal. When Urad dhal turns golden colour, add it to the ground mixture.

Tips:

• Adjust the red chillies according to your taste.
• If planning to prepare it as a side dish to Rice, add very little water while grinding and add extra red chilly